This Sakarya salad mixes blanched chard with green plums and walnut for a tart seasonal plate.
12 min prep 4 min cook
Keeps the screen on · step-by-step guide · built-in timer
Prepare the board and serving plate so the cut ingredients do not sit and darken.
Blanch the chard for 2 minutes, then refresh it in cold water to keep the color.
Slice the green plums thinly so their tart juice spreads through the salad.
Toss the ingredients for 1 minute and serve so the dressing does not sit at the bottom.
Dissolve the salt in the olive oil and gently toss once more with the chard and plums.
Serve as soon as it is dressed so the crisp texture stays intact.
💡 Tip: Do not overboil the chard; a short blanch keeps the color lively.
🍽️ Serving suggestion: Serve the salad cool with walnuts scattered on top.
~116
kcal calories
3
g protein
8
g carbs
8
g fat
8.4g
Sugar
1.6g
Fiber
290.9mg
Sodium
0.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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